Step 1

Grease a 26cm x 18cm slice pan and line with baking paper.

Step 2

Place weet-bix, butter and dates in a food processor and process to a coarse crumb. Press into the slice tin and refrigerate until required.

Step 3

Combine custard powder and ½ cup milk in a medium saucepan to a smooth paste. Add the remaining milk and mix until combined. Place over a medium heat to bring to the boil, stirring continuously. Mix in mashed bananas and pour over weet-bix base. Refrigerate for 1-2 hours or until set.

Step 4

ombine golden syrup, butter and cream in a small saucepan over medium heat. Cook, stirring, until butter has melted and mixture is smooth. Place 1 tablespoon of water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes for gelatine to soften. Microwave on HIGH for 10 seconds or until hot. Use a fork to whisk the gelatine, to dissolve completely. Cool slightly. Gently stir the gelatine into the warm caramel sauce. Place mixture in the fridge for 1 hour, stirring occasionally, or until cooled and thickened slightly. Pour over the slice. Place in the fridge for 3 hours or until set.

Step 5

To serve, remove from the pan and cut into slices.